Prep 15 mins
Cook 15 mins
This is one of my favourite eggplant dishes. My mom made this but not too often since it does have a bit of oil. It is very easy to make too, so enjoy!
- 2 1⁄2 cups chopped eggplants (do not chop too small since they might become too mushy when cooked)
- 1 teaspoon mango powder (amchur)
- 1 teaspoon salt, to taste
- 1 teaspoon sambhar powder
- 1 teaspoon sugar (optional)
- 2 -3 tablespoons coconut oil (or any other oil of choice)
- In a heavy- bottomed skillet, cook the eggplant in oil.
- Stir every once a while so that the eggplant does not stick to the bottom of the skillet.
- Once it is cooked, add the salt, amchur powder, sugar and sambar powder and switch off the heat.
- Eggplant sabzi is ready!
- Note: Stir after adding sugar, salt etc so that they don't stick to each other and clump together.
- This goes very well with yoghurt rice or just mixed with rice and eaten as such.
- Since this can be oily and spicy, I usually combine it with dal (which I make a bit bland to compensate) and eat with hot rotis.
Because I've cook a lot of eggplant maybe this will help. I salt each slice of eggplant and spray with Pam, then I bake in the oven @350, turn after 30 minutes or when tops are brown. I never cook eggplant in a skillet. This reduces Calories & Total Fat. It's better for you.
I hate giving a recipe less than 4 stars but this dish didnt turn out as expected.I dunno if it was the eggplant I got.I did as instructed but when I tasted the sabzi it was bitter.Honestly I dunno y.If any one could tell me would be good, as I could make changes the next time.
This was really good. Went very well with curd rice. I quartered the brinjals, used 1-1/2 tbsp of sambhar masala and 1 tbsp of amchur, and used corn oil. I did sprinkle a little water to the eggplant to help in the cooking process. As Char said, naming it subzi would be a better thing to do, as it is a dry dish. I never knew there was such a simple method to cook eggplants, and this is guaranteed to make eggplants one of my favorite veggies.